Sweetbreads a la la Valliere

Prepare, cook, and glaze the sweetbreads the same as for those larded with gravy (No. 1575); dress them in a circle filling in the center with a garnishing of small mushroom heads stirred into a buttered allemande sauce (No. 407), adding to it lemon juice and chopped parsley; arrange outside the circle twelve small croustades, six of them filled with green peas, and the six others with soubise puree (No. 723). Lay on each croustade a slice of glazed truffle, and a small trussed and glazed crawfish between every one.